This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes and crisp, refreshing cucumber. Simple vinaigrette ties the ingredients together into a delicious summer salad!
If you enjoy fresh corn off the cob, you can also use it to make the Best Corn Fritters or a Creamy Corn Dip. They are always a hit!
Summer salads are supposed to be colorful, made with fresh vegetables and bursting with flavor. This Fresh Corn Salad is currently my favorite! Made with whole kernels cut right off the cobs, sweet tomatoes and fresh cucumber it’s perfect served with grilled chicken or pork. If you are a fan of fresh sweet corn that pops in your mouth, you will love this salad!
Ingredients:
- corn: I used fresh corn on the cob but canned works too
- cucumber: I used English cucumber because is crisp and has no seeds
- tomatoes: I chopped Roma tomatoes but you can use cherry tomatoes
- onion: I used red onion because it is my favorite for raw salads; it can be quite sharp so keep that in mind
- salt and pepper
- Italian seasoning
- apple cider vinegar: or lemon juice
- olive oil
How to make Fresh Corn Salad?
- Start by cutting the corn off the cobs. Place the cleaned cob in a bowl, standing upright on it’s top and sliding the knife down, cut off the kernels.
- Chop cucumber, tomatoes and onion.
- Mix vinegar, oil and seasoning in a small jar. Shake to mix.
- Combine all ingredients in a large bowl and toss together.
- Serve right away or refrigerate until ready to serve.
Can I make it ahead of time?
This salad can be made a few hours ahead to serve on the same days, up to 2 days ahead. For the best texture, I recommend serving it right away.
What other veggies can I add to this salad?
You can add chopped avocados, chickpeas, jalapenos, red bell pepper, etc.
Storing leftovers:
Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days. Please keep in mind, the onion flavor will be stronger the longer the salad sits in the fridge.
More salad recipes:
For more recipes like this one, feel free to browse our Salad category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! đŸ˜€
This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes and crisp, refreshing cucumber. Simple vinaigrette ties the ingredients together into a delicious summer salad! Serve it with grilled chicken or pork.
- 2 cups fresh corn off the cob
- 3 Roma tomatoes
- 1/2 English cucumber
- 1/4 cup chopped red onion
- dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
- Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it’s top and sliding the knife down, cut off the kernels.
- Chop cucumber, tomatoes and onion and place in a big bowl with corn.
- Mix vinegar, oil and seasoning in a small jar. Shake to mix.
- Pour over veggies and toss together.
- Serve right away or refrigerate until ready to serve.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- I chopped Roma tomatoes but you can use cherry tomatoes.
- I used red onion because it is my favorite for raw salads; it can be quite sharp so keep that in mind.
janet says
This may seem like a silly question, but do you cook the corn first? Thank you.
Anna says
Hi Janet! I do not cook the corn. It’s perfectly fine to eat it raw. Let me know if you try the salad!
Toni says
I really love how refreshing this is!! So good!
Aimee Shugarman says
This turned out so good, and it was so easy to make.
stephanie says
This fresh corn salad is soooo yummy, full of so much flavor and so crunchy!!!!